There has been considerable organisms the most indicative of the sanitary quality of food products. Of the suggested indices of sanitary quality of foods are coliform organism and SPC. In addition to the usual index organisms on fish products it is also necessary to determining the sanitary quality The authors have tested with 282 fish products (spring : 39, summer : 109, autumn : 112, winter . 22) 1. The range of microbial organism in fish products are as follows Spring : SPC is $13{ imes}10^3; to; 50{ imes}10^8/g$, coliform group is $16{ imes}10^2; to; 48{ imes}10^8/g$ and 2. coli is 50 to $22{ imes}10^4/100g$. Summer : SPC is 70 to$64{ imes}10^9/g$. coliform group is 25 to $26{ imes}10^8/g$ and E. coli is 20 to $22{ imes}10^4/100g$. Autumn : SPC is $10{ imes}10^3; to; 46{ imes}10^8/g$, coliform group is 200 to $20{ imes}10^5/g$ and E. coli is 20 to $22{ imes}10^4/100g$. Winter : SPC is <TX>$30{ imes}10^3; to;30{ imes}10^8/g$</TEX>. coliform group is $21{ imes}10^2;to;16{ imes}10^3/g$ and E. coli is 20 to 790/100g. Salmonella and Staphylococcus species were not in 282 fish products.